Split Pea Soup with Smoked Ham Hock and Barley

A hearty and comforting split pea soup simmered with a smoked ham hock for depth of flavor and barley for extra texture and nutrients. A Canadian classic!

Prep Time

15 minutes

Total Time

135 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.34/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

British

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

1poundDried Green Split Peas(Rinsed)

£1.20

1largeSmoked Ham Hock(Can substitute with leftover ham bone or ham cubes.)

£3.50

0.5cupPearl Barley(Rinsed)

£0.30

1mediumOnion(Diced)

£0.40

2mediumCarrots(Diced)

£0.30

2Celery Stalks(Diced)

£0.40

2clovesGarlic(Minced)

£0.15

8cupsChicken Broth(Can substitute with vegetable broth or water)

£1.50

1teaspoonDried Thyme

£0.10

1Bay Leaf

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

1tablespoonOlive Oil(Optional, for sauteing vegetables)

£0.15

Total Cost

£8.05

£1.34 per serving

Instructions

1.
Rinse the split peas and pearl barley thoroughly under cold water. This helps to remove any debris and excess starch.
2.
In a large stock pot or Dutch oven, heat the olive oil (if using) over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the rinsed split peas, pearl barley, smoked ham hock, chicken broth, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 - 2 hours, or until the split peas are very tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
4.
Remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone and discard the bone and any excess fat. Return the shredded ham to the pot.
5.
Season the soup with salt and pepper to taste. Be mindful that the ham hock can be salty, so add salt gradually.
6.
Remove the bay leaf before serving. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

48g

18% of RDA

Fat

11g

16% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother soup, use an immersion blender to partially blend the soup before adding the shredded ham back in.

If the soup becomes too thick, add more broth or water to reach your desired consistency.

Leftover split pea soup can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.

Adding a splash of lemon juice or apple cider vinegar right before serving can brighten the flavors of the soup.

To enhance the smokiness, consider using smoked paprika in addition to the smoked ham hock.

Cooking Equipment

Large Stock Pot or Dutch Oven

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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